In a food processor or blender, combine yogurt, 4 cups water, gram flour, 2 tablespoons coriander, turmeric, and salt ( do this in 2 batches because of the volume ); set aside.
Make sure yogurt is thoroughly blended, or it will curdle during the cooking process.
Heat 2 tablespoons of the oil in a large wok or a saucepan over moderately high heat and cook, stirring, until the peppers sizzle, about 30-45 seconds ( they may get white spots on them . Also, stand back in case peppers burst and may fly in your eyes.
Add the onion, ginger, and garlic, cooking until the onion is tender, about 2 minutes.
Very slowly, add the yogurt mixture, stirring constantly, and bring it to a boil, cooking about 4-5 minutes.
Make sure you stir the yogurt or it will curdle.
Reduce wok heat if ingredients start to boil over.
Once liquid comes to a boil, reduce heat to medium, and simmer, stirring occasionally, until sauce is smooth and silky, and oil becomes visible, about 45-50 minutes.
Adjust thickness of sauce with the extra cup of water, if needed ( cook further if it is too thin )
Sauce can be made up to 2 days ahead.
Stir in the fenugreek, then add spinach, and simmer about 5 minutes.
Check consistency of sauce, and thin if necessary.
Heat remaining oil in a saucepan over medium-high heat and briefly heat dried peppers ( about 30 seconds ), shaking pan; stir in coriander and remove from heat ( alternatively, for an oil-free method, dry roast peppers and coriander briefly in pan, but do not toast the paprika )
Add paprika and IMMEDIATELY pour mixture over the curry: do not delay or the paprika will burn.
Serve at once with steamed basmati rice.
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|Serving Size: 1 Serving (2219g)|
|Recipe Makes: Servings|
|Calories from Fat: 929 (50%)|
|Amt Per Serving||% DV|
|Total Fat 103.2g||138 %|
|Saturated Fat 51.6g||258 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 314.4mg||97 %|
|Sodium 1425.2mg||49 %|
|Potassium 4968.9mg||131 %|
|Total Carbohydrate 146g||43 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 141.2g|
|Protein 93.8g||134 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1851
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